Fried eggplants with tomato and mozzarella
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
1
- 1 Aubergine (200-250 g)
- 4-5 Tbsp Oil
- 2 (approx. 150 g) medium-sized tomatoes
- 1 package (125 g) Mozzarella cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp colourful pepper
- 1/2 potty Basil
- 1-2 stem(s) Thyme
- 1 piece(s) Baguette
Directions
- 1
Clean, wash and slice the aubergine. Heat the oil in a pan and fry the aubergine slices in it while turning. Put them on kitchen paper and let them drain a little. Wash and slice the tomatoes.
- 2
Drain the mozzarella and also cut into slices. Layer aubergines, tomatoes and mozzarella in the pan and season with salt and pepper. Wash the basil and thyme. Pluck the thyme leaves from the stalks and cut the basil into strips, except for something to garnish.
- 3
Sprinkle over the vegetables. Cover and heat in the pan until the cheese melts. Serve garnished with basil. Serve with baguette.
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